Mountain herb risotto, persimmon, oyster leaf and Beluga caviar
- First course
- Beluga Siberian
- Waldemarro Leonetti
A harmonious symphony of natural ingredients comes together in this risotto. A unique gastronomic combination that celebrates the freshness of mountain herbs, the sweetness of persimmons, the delicacy of oyster leaves, and the elegance of Beluga Siberian caviar.
For 4 people
- 15 g per person Beluga Siberian caviar
- 320 g Carnaroli rice
- 1 glass of white wine
- Aromatic herbs as needed (thyme, wild fennel, mint, chives)
- 4 oyster leaves
- 750 ml vegetable broth
- 50 g butter
- Lemon juice as needed
- Evo oil
- Salt as needed
For the persimmon gel
- 2 ripe persimmons (about 300 g pulp)
- Juice of half a lemon (if desired, also add pectin/ agar agar if you want a firmer consistency)
Toast the rice in a pan for a few minutes with evo oil, deglaze with white wine, and then cook with vegetable broth.
Meanwhile, prepare whipped butter with chopped thyme, lemon, wild fennel, mint and chives.
Blend persimmon pulp with lemon juice to obtain a gel.
When cooked, cream the rice with the flavored butter and garnish the dish with caviar, persimmon gel, diced pulp, and oyster leaves.